Blackberry Sumac Olive Oil Cake
When I was little, my mom always told me you don’t walk into someone’s home empty-handed. Back then, I thought it was just her rule. But when I grew up, I realized it wasn’t just my mom — it was us, it was our culture. Arab hospitality doesn’t sit well with arriving bare-handed; it feels almost inappropriate.
And somewhere along the way, it stopped being just a rule and became part of me. Even now, whenever I’m going to someone’s place — especially on weekends — I feel the urge to bake. Sometimes it’s nothing fancy, just a quick tray in the oven, something that can feed a crowd and last a few days if it makes it that far.
That’s where this recipe comes in. I love how sumac pulls out the hidden notes in blackberries, how white chocolate softens their tartness, and how olive oil ties it all together. A cake meant to be shared — whether you’re showing up at someone’s door, or just wanting something on your own table.
Pan: 9×13 inch (23×33 cm), medium thickness
Ingredients
• 265 ml (1 cup + 2 tbsp) olive oil, mild and fruity
• 300 g (1 ½ cups) granulated sugar
• 6 medium eggs (or 6 large)
• 1 ⅓ tsp vanilla bean paste or extract
• 375 g (3 cups) plain flour, divided (reserve 2–3 tbsp for berries)
• 2 tsp baking powder
• ⅓ tsp salt
• 250 g (about 2 cups) fresh blackberries
• 1 ½ tsp sumac (to toss with berries)
• 120 g (1 ½ cups) white chocolate chips or roughly chopped
• 2–3 tbsp demerara or raw sugar, for topping
Method
1. Preheat oven to 170°C (150°C fan / 340°F). Grease and line a 9×13 inch (23×33 cm) tray.
2. In a large bowl, whisk olive oil and sugar until thick and glossy.
3. Add eggs one at a time, whisking well after each addition, then stir in vanilla.
4. In a separate bowl, sift together flour (minus the reserved 2–3 tbsp), baking powder, and salt. Fold gently into the wet mixture.
5. Fold in the white chocolate.
6. Toss the blackberries with sumac and the reserved flour, then gently fold into the batter.
7. Spread evenly into the tray and scatter demerara sugar on top.
8. Bake for 35–40 minutes, until golden and a skewer comes out clean (white chocolate may cling, but there should be no wet batter).
9. Cool completely before slicing into squares or bars.
